Chicken Liver Fried Rice

The recipe I made today was a bit of a taste experiment. I thought it might be interesting to try an animal organ, so I went traipsing down to the nearest Whole Foods. The only thing I could find was chicken liver, so this is the recipe that I made with it. One thing I would warn about is that liver has a very particular texture that some people don’t always enjoy. It’s very flexible with the fried rice; you can use any meat or none at all and any spices you happen to prefer!

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Chicken Liver Fried Rice

For the adventurous type

Course Main Course
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 3 packages Seeds of Change Quinoa & Brown Rice
  • 1 1/2 cups Mixed vegetables
  • 2 tbsp Vegetable oil
  • 4 Eggs Scrambled
  • 1/4 cup Sweet onions Diced
  • 1 lb Chicken liver
  • 1/2 tbsp Adobo mix
  • Soy sauce To taste

Instructions

Fried Rice

  1. Cook all of the rice as instructed on the package.

  2. Add 1 tablespoon of vegetable oil to a large pan. Spread it around the pan, then add the rice, vegetables, scrambled eggs, and soy sauce. Mix until vegetables are cooked and everything is warm. Remove from heat.

Chicken Liver

  1. In a separate pan, add 1 tablespoon of vegetable oil. Add the Adobo mix or whatever seasoning you want to the chicken liver and add it once the pan has heated up. Cook on one side until brown then flip and do the same on the other side. Cut into small pieces and mix into fried rice.

Recipe Notes

Any kind of rice can replace the Seeds of Change packages.

Make sure you don't overcook the liver, because that's when it really starts to have the taste of iron.

If you can't find Adobo mix at the store, it has 2 tablespoons salt, 1 tablespoon paprika, 2 teaspoons ground black pepper, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons dried oregano, 1 1/2 teaspoons ground cumin, 1 teaspoon garlic powder, and 1 teaspoon chili powder.

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